Thai Noodles

1. 1

   In a small bowl mix together the almond butter, tamari, coconut milk and coconut nectar to taste (you may not need any sweetener at all; it's up to you). Mix until well combined and set aside.

2. 2

   Slice the onion and measure out shiitakes (slice, if not already). Add the onion to a tablespoon of coconut oil in a large pan (cast-iron is great). When the oil is hot, add the onion and cook until they're soft and translucent.

3. 3

   Grate the ginger, and add the shiitakes and minced ginger to the pan, continuing to cook.

4. 4

   To cook the noodles (this is on the King Soba package):

5. 5

   Bring a medium pot of water to a boil. Add noodles and submerge them, bring back to a boil and then reduce the heat to medium. Cook for 4-5 minutes. Drain noodles and set aside.

6. 6

   Add the noodles to the onion/shiitake mixture and then add the sauce. Stir everything together gently (the noodles are slightly fragile) until well combined.

7. 7

   Serve warm, or these are also delicious as cold noodles if you prefer. They make great leftovers that way!

No additional tips available.